- Remove the tough outer skin of the asparagus with a vegetable peeler
- Bring a pan of salted water to the boil
- Add the asparagus to the boiling water
- Boil the asparagus in 12 – 15 minutes, depending on their thickness
- Place the eggs in a small pan and cover with water
- Once the water is boiling, boil the eggs for 8 minutes
- Cool the eggs under cold running water
- Peel the eggs and separate the yolk from the white
- Mash both the white and the yolk with a fork, keeping them separate
- Chop the ham in a fine dice
- Chop the parsley fine
- Drain the asparagus
- Melt the butter, being careful not to let it colour
- Place the asparagus on plates or in a dish, arranging the tops together
- Arrange a strip of egg white, then egg yolk, then ham, and lastly parsley over the asparagus
- Spoon the melted butter over the asparagus
